Two Tone Pinwheels
|Powdered sugar||1 1⁄2 Cup (24 tbs)|
|Margarine/Butter||1 1⁄4 Cup (20 tbs), softened|
|All purpose flour/Unbleached flour||3 Cup (48 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
Mix powdered sugar, margarine and egg.
Stir in flour and salt.
Divide dough in half.
Stir 1/4 cup cocoa into 1 half.
Cover and refrigerate dough 1 hour.
Roll plain dough into rectangle, about 16 x 9 inches, on lightly floured surface.
Repeat with chocolate dough; place on plain dough.
Roll doughs together to 3/16-inch thickness.
Roll up tightly, beginning at long side.
Wrap and refrigerate at least 8 hours but no longer than 6 weeks.
Heat oven to 400°.
Cut rolls into 1/8-inch slices.
(If dough crumbles while cutting, let warm slightly.) Place about 1 inch apart on ungreased cookie sheet.
Bake about 8 minutes.
Immediately remove from cookie sheet; cool.